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Today’s recipe for green bean casserole is nothing short of an American classic. This rich, savory casserole is a combination of tender green beans, velvety cream of mushroom soup, and gooey cheese baked under a crust of deliciously crispy onions. No potluck is complete without it!
French’s green bean casserole is just about as American as apple pie! I honestly cannot think of a family get-together where this creamy, cheesy, delectable dish wasn’t present.
This hearty, satisfying dish is full of irresistible tastes and textures. From the satiny smoothness of the soup base to the umami-infused crunch of the onion topping, this dish is here to stay.
Dorcas Reilly, a home economist with the Campbell soup company, first crafted this recipe in the 1950s when experimenting with cream of mushroom soup. She probably never would have guessed her recipe would catch on like wildfire!
Table of Contents
- Green Beans – Feel free to use fresh, frozen, or canned green beans, depending on your preferences. Canned is easiest, but the texture isn’t for everyone. If you choose fresh beans, be sure to trim, blanch in salt water, and drain before proceeding. Any frozen green beans should be fully thawed and drained before use.
- Cheese – Sharp, salty, robust cheddar cheese is the perfect fit for this recipe. For the best flavor and most even melting, I recommend buying block cheese to grate yourself rather than the pre-shredded variety.
- Fried Onions – Crispy, salty, savory strips of onion bliss. French’s is the most popular brand, but any crispy fried onions will do. Feel free to try making them yourself if you are feeling extra ambitious.
- Cream of Mushroom – Gives the casserole a thick, rich, and creamy texture. Use a store-bought version or, for a real flavor boost, try my easy homemade version.
Substituting Fresh or Frozen Beans for Canned
4 cups of green beans is equal to about 1 1/2 pounds fresh, 16 ounces frozen or two 15oz. cans.
- Prepare the Oven. Preheat the oven to 350 degrees F and spray a 9×9 inch casserole dish with cooking spray.
- Make the Sauce. Combine the cream of mushroom soup, Worcestershire sauce, Italian seasoning, garlic powder, salt, and black pepper in a large bowl and whisk to thoroughly combine. Then, stir in the milk and cheddar cheese.
- Add Green Beans. Now, add the green beans to the mixture and toss gently to coat.
- Transfer to Dish. Transfer the mixture to the prepared casserole dish, spreading out evenly. If desired, top with additional black pepper. Transfer the baking pan to the preheated oven.
- Bake the Casserole. After 30 minutes, remove the pan from the oven, top with crispy fried onions, and return to the oven. Cook for another 5 minutes. You want the top to be crispy with a nice golden brown color.
- Rest & Serve. Let green bean casserole rest for at least 5 minutes before serving. It will thicken a bit as it cools, making it easier to scoop.
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Probably too much liquid! Be sure to drain canned green beans thoroughly and use a gentle touch when tossing them with the other ingredients. Canned green beans are fairly soft as is and even a bit of rough handling can cause problems.
If you decide to try making this recipe with fresh green beans and other vegetables, be aware that they will have natural moisture to release. Cook any added vegetables on the stovetop first. Aim for long enough for them to release their juices but not long enough to start getting mushy.
To fix an already watery casserole, bake it for a bit longer to let the liquid thicken and reduce. If this doesn’t work, slowly mix in a cornstarch slurry, using a 1:1 ratio of cornstarch to water. Do this before adding the crispy onions in the last 5 minutes.
Soggy leftovers? Reheat in the oven with a fresh handful of crispy, crunchy onions on top. Problem solved!
Green bean casserole is vital for any holiday potluck and also happens to be delicious year-round. Here are a few ways to fit this comforting classic into your everyday life:
– Enjoy with just about any Chicken, Turkey, Pork, or Beef entree you can dream of.
– Lighten up the meal with a Classic Caesar, Creamy Cucumber, or other fresh garden salad.
– Serve with down-home favorites like this Oven Fried Chicken or Country Fried Steak.
– Pair with veggie side dishes like Mashed Potatoes, Brussel Sprouts Gratin, or Roasted Red Onions.
– For a mini Thanksgiving feast, have this casserole with Turkey Breast, Sausage Stuffing, Roasted Sweet Potatoes, and Cranberry Relish.
Definitely! To save time and alleviate stress, assemble your French’s green bean casserole a day ahead of time.
Leave off the crispy onions, cover the casserole, and store it in the refrigerator until it is time to cook. Then, bake the dish as you would normally, adding the crispy onions during the last 5 minutes of baking.
Store any baked leftovers in an airtight container in the refrigerator for 3-4 days. Then, reheat leftovers in a 350 degrees F oven for 20-30 minutes, or until warmed through.
This post, first published on Kevin is Cooking on October 2020, was updated with new content, photos and/or video in October 2023.
French’s Green Bean Casserole + Video
- 3 1/2 cups green beans (See Note 1)
- 1 cup sharp cheddar cheese freshly grated
- 6 oz French's Crispy Fried Onions
- 1 1/4 cup condensed cream of mushroom soup (See Note 2)
- 3/4 cup milk
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp fresh black pepper
- Preheat oven to 350°F.
- In a bowl whisk together the condensed soup, Worcestershire sauce, Italian seasoning, garlic powder, salt and black pepper until mixed thoroughly. Gently stir in the milk and cheese. Add green beans and gently toss to mix thoroughly.
- Pour into a 9×9” casserole pan sprayed with cooking spray and sprinkle with more black pepper if desired.
- Bake uncovered for 30 minutes. Pull from oven and top with crispy onions. Bake for another 5 minutes until top is golden brown and crispy. Allow to rest 5 minutes before serving.
- If using fresh green beans: Blanch trimmed green beans in boiling, salted water for 8 minutes. Remove with slotted spoon and shock in a bowl of ice water to cool and keep bright color. Drain and set aside. If using frozen green beans: allow to thaw before using. If using canned green beans: use 2- 14.5 oz cans, drain before using.
- I have a homemade recipe to make your own cream of mushroom soup if you prefer over canned.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.